i am looking for recipes for smoked shrimp...smoked over an open fire in a smoker?

Answer 1

Tea-Smoked Shrimp with Ginger Miso Sauce

For ginger-miso sauce:

3 tablespoons rice wine vinegar
1 tablespoon yellow miso
1 tablespoon minced peeled fresh ginger
1 tablespoon walnut oil
For shrimp:
1 pound large shrimp, peeled and deveined
1 tablespoon five-spice powder
Smoking mixture:
2 tablespoons Earl Gray tea
1 star anise seed

A half-hour or more before serving, blend the ingredients for the ginger-miso sauce and allow to sit so flavors can meld.

Put shrimp and five-spice powder in a reclosable plastic bag and shake to coat the shrimp evenly. Put tea and anise seed in the center of a stovetop smoker. Place on the burner over medium heat; heat until a wisp of smoke appears. Place the shrimp on the rack and cover. Smoke for 15 minutes; be sure the entire shrimp has turned color and lost its glossy pallor. Serve with the sauce. Makes 4 entree servings or 6 pupu servings.

http://the.honoluluadvertiser.com/article/2005/Jul/06/il/il15a.html
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Smoking Shrimp, Prawns or Crayfish

These three species are processed the same, so if you find a recipe for one you could substitute the other.

Peel the raw shrimp and put into a basic fish brine (which follows).The amount of time for brining will vary with size, anywhere from 15 to 45 minutes. Remove from brine, rinse in fresh water, and put on racks or sheets of aluminum foil in which you have made small holes, to dry.

Begin smoking at 85* F for about 15 min. Increase the temprature gradually to 135*F.

Check the shrimp after about 60 minutes, it should have a rich amber color. You can try one of the smaller ones to see if they are done to your liking......if not continue smoking as needed.

Basic Fish Brine:
4 gallons water
5 lb salt (8 cps)
1 lb dark brown sugar
1 1/2 cp lemon juice
2 Tblsp liquid garlic
2 Tblsp liquid onion
1/2 cp molasses


Dissolve the salt in the water, then add the other ingredients.

If you can't find the liquid garlic or onion you can substitute powdered but they don't disolve in water well. You could use fresh garlic or onions but be sure you peel them first and mash them.

Since this is just a basic brine there are lots of things you can add or subtract to make it "your own", such as dill or what ever your favorite herb is.

http://www.cyber-kitchen.com/ubbs/archive/FISHandSEAFOOD/Shrimp_Smoked_Shrimp_Prawns_or_Crayfish.html

Answer 2

Over an Open Fire? No can do. The Shrimps will be cooked in about 3 minutes. Now if you want Smoked Shrimp it has to be with indirect heat, meaning not over a fire, far away from heat, just being kissed by smoke, and then again it won't take that long to smoke those Pink Babies, you can figure it out, or learn to like Shrimp Jerky

Answer 3

Smoked Seafood Mousse

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/3 cup mayonnaise or plain yogurt
3 Tablespoons fresh dill, shopped
1 Tablespoon grated onion
1/2 Tablespoon lemon juice
1/2 Tablespoon lime juice
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and pepper to taste
1 cup smoked trout, flaked
1 cup smoked shrimp, finely chopped
1 cup heavy cream
In a large bowl, soften the gelatin in the cold water. Stir in the boiling water and stir until the gelatin is dissolved. Add the mayonnaise (or yogurt), dill, onion, lemon and lime juices, cayenne pepper, paprika, and salt and pepper and whisk until blended. Divide this mixture into two separate bowls. Fold the smoked trout into 1 bowl; fold the smoked shrimp into the other. Whip the cream to soft peaks and fold 1/2 into each bowl.

Layer the 2 mousses in separate molds or 1 large clear glass bowl. Chill overnight, covered.